Lemony Vinaigrette [this is an optional topping…it was still good without but this will add a little moisture + flavor]

juice from 1/2 of a lemon

2t balsamic

1T apple cider vinegar

1T walnut oil [if you don’t have this on hand, any light/mild oil will work…grapeseed/safflower/etc]

Bring quinoa, water + juice to a boil. Lower heat to simmer and cook about 15min, until liquid is absorbed.

Chill in a bowl until completely cool throughout.

While chilling, cut apples + pear into bite size pieces and squeeze juice from 1/2 a lemon over top + stir. This will help the fruit from browning. Cover and put in the fridge.

Chop walnuts. Put in a bowl with pumpkin seeds, cranberries and cinnamon.

When the quinoa is cool, combine with fruit mixture + seed/nut mixture.

Stir in lemon vinaigrette until fully combined.

Topped with goat cheese crumbles. This was really tasty!! The quinoa had a slight sweetness from the juice and I really enjoyed the textures from the nuts/fruit/seeds. The goat cheese added a little creaminess. Also, the slight hint of cinnamon was noticeable and really complimented the overall flavor. mmm mmm mmmmmm

I forgot to take photos of what Kathleen made last night, so I took a few shots today. She made what looked to be a no bake cookie with oatmeal and nuts on the bottom layer [other things too] topped with a frothy chocolate pudding layer on top.

Texture heaven :)

Curry Honey Hummus [round 2] yields appx 2c…I always double it!

1-2 garlic cloves

1 can cooked chickpeas, drained + rinsed

3T olive oil

juice from 1/2 a lemon ~2T

1T curry

1/2t turmeric

1/2t thai red curry paste [or you can sprinkle cayenne pepper]

1.5T tahini

1T honey

~3T water

1/2t ground cumin

s+p [to taste]

In a food processor grind garlic clove[s] and scrape side of bowl.

Add chickpeas, oil, juice, curry, turmeric, curry paste or cayenee, tahini, cumin and honey. Process until smooth. Scrape down bowl once or twice. Add water until it’s to the consistency you’re looking for.

Add ~1/4-1/2t salt + 1/4t pepper [or to taste] and process for a few intervals of 30sec to really get it whipped and fluffy.

If you like curry this will rock.your.world. No joke! I first tasted this out at a restaurant and HAD to figure out how to make it. This was my 2nd trial and it was even better than the first.

Also good with bread + crackers.

I had a little photo shoot with Heather’s strawberry jam. I gave it a taste and boy is it good. Better than any strawberry jam I’ve bought at the store. SO excited I have 2 jars of this!! Check out her blog for the easy recipe!

drip.

I know I keep raving about the doughballs and I keep making new versions. These were the best YET without a doubt. I made the pnut butter crunch doughballs again but did 1 or 2 things differently and I made a new version that was chocolate almond coconut. YUM.

These could not be easier. I made 2 full batches and rolled them all out in 30min. Cleanup requires cleaning your food processor, which can also get thrown in the dishwasher. LOVE this recipe. Chris is a huge fan as well :)

Chocolate Almond Coconut Doughballs

3/4c almonds

2T maple syrup

1/3c brown rice syrup

3/4c rolled oats

1/4c unsweetened coconut

1T unrefined coconut oil

1 1/2T cocoa powder

1/4c ground flax meal

1/2t cinnamon

2T almond butter

1t chia seeds

1/4c dark chocolate chips

Grind nuts in a food processor.

Add all other ingredients and turn processor on. Process until large doughball forms.

Scrape down bowl and process again. Make sure all of the ingredients are evenly distributed. It should all come together into one big ball. [If not, you should still be able to roll it into the balls.]

Roll into any size you want and store in the fridge. [If the balls seem a little too soft, refrigerate the dough before rolling.]

Pnut Butter Crunch Doughballs

3/4c peanuts

2T maple syrup

1/4c brown rice syrup

1/2c oats

2T peanut butter

1/4c ground flax meal

1/2t cinnamon

1/2T chia seeds

Grind nuts in a food processor.

Add all other ingredients and turn processor on. Process until large doughball forms.

Scrape down bowl and process again. Make sure all of the ingredients are evenly distributed. It should all come together into one big ball. [If not, you should still be able to roll it into the balls.]

Roll into any size you want and store in the fridge. [If the balls seem a little too soft, refrigerate the dough before rolling.]

What I changed was adding the flax meal which helped bind everything together more. The chocolate coconut version was out of this world! I love how easy it is to make variations.

I think next time I will sub lite coconut milk and a little less cocoa powder, maybe 3T. It was realllllllllly tasty but slightly too rich for me. I drank about 6oz [1/2 the bodum glass]. I really liked the addition of the cinnamon. There was just a hint but it was noticeable and tasty.

Make sure to check out yesterday’s recap post from the blogger meet-up! There was SO much amazing food. My Valentine’s recap post will be up on Tuesday. It was a food filled day at home and I loved every minute of it. Chris’s dinner was the highlight…He needs to cook more!

Night all :) Hope everyone has the day off and is doing something fun!